Mul naengmyeon - Korean noodles in cold broth
Mul naengmyeon (물냉면) is the famous Korean noodles in cold broth, perfect for hot summer days.
Compared to the recipe that I propose here, you can use mustard instead of gochujang and add slices of nashi pear, if you can get hold of it.
INGREDIENTS
- 1 portion naengmyeon noodles
- 1 slice of beef
- 1 onion
- 1 large piece of ginger
- 2 cloves garlic
- 2 tablespoons soy sauce
- 1 piece thinly sliced daikon
- 2 teaspoons salt
- 2 teaspoons sugar
- 1 tablespoon rice vinegar
- 1/2 julienne cucumber (leave it to soak if you don't digest it well)
- 1 boiled egg
- Sesame seeds
- gochujang or mustard
PREPARATION
- Prepare the broth by placing the beef, onion, ginger, garlic and soy sauce in a saucepan. Cover with plenty of water and cook for 1 hour in a pressure cooker or at least 2 hours in a normal saucepan. Once cooked, keep the meat aside, filter the broth, adding salt if necessary and leave to cool at room temperature. Then cool in the refrigerator.
- Prepare the marinated daikon by combining sliced daikon, salt, sugar and rice vinegar in a bowl. Mix and leave in the refrigerator for at least 30 minutes.
- Cook the noodles following the package instructions. Drain, cool with cold water and drain again.
- Place the noodles in the bowl and pour the broth together with some ice cubes. Add the daikon marinade to the broth and use them as a garnish. Add julienned cucumbers and boiled egg as a garnish. Sprinkle with sesame seeds. Optionally season with gochujang or mustard.
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